Opéra Cake

Prep time: 1 hour

Cook time: 15 minutes

Total time: ~4 hours (includes chilling)

Servings: 8 slices

Country of Origin

France (Paris)

Description

An iconic, ultra-sophisticated French cake. It features thin layers of almond sponge cake (Joconde) thoroughly soaked in a rich coffee syrup, layered with luxurious French coffee buttercream and rich chocolate ganache, all topped with a glass-smooth chocolate glaze.

Presentation & How It's Eaten

Cut into precise rectangles with sharp, clean-cut edges showcasing all the distinct geometric layers. The word "Opéra" is sometimes elegantly piped in gold leaf or chocolate across the top glaze.

Ingredients

For the Joconde Sponge:

• 3 large eggs

• 100g almond flour

• 100g powdered sugar

• 3 egg whites whipped with 20g granulated sugar

• 30g all-purpose flour

• 20g melted butter

For Fillings & Glaze:

• 150ml strong espresso mixed with 50g sugar (for soaking)

• 1 batch coffee buttercream

• 150g dark chocolate melted with 100ml heavy cream (ganache)

• 100g dark chocolate melted with 1 tbsp vegetable oil (glaze)

Step-by-Step Directions

1. Bake Sponge: Whisk whole eggs, almond flour, and powdered sugar until thick. Fold in flour, then fold in the whipped egg whites, followed by melted butter. Spread onto a sheet pan and bake at 200°C (400°F) for 8–10 minutes. Cut into three equal squares.

2. Layer One: Place the first sponge layer down and brush heavily with coffee syrup. Spread half the coffee buttercream over it.

3. Layer Two: Place the second sponge layer on top, soak with syrup, and spread the chocolate ganache in an even sheet.

4. Layer Three: Place the final sponge layer down, soak with syrup, and spread the remaining coffee buttercream perfectly smooth. Chill for 1 hour.

5. Glaze: Pour the chocolate glaze over the cold cake, tilting to coat evenly. Chill until set.

6. Trim: Warm a sharp knife in hot water, wipe dry, and slice off the ragged edges of the cake to reveal clean, sharp lines.

Optional

• Gold Leaf: Add a tiny fleck of edible gold leaf to the top for an extra theatrical look.

Cooking Tips

• Hot Knife Secret: To get clean layers when slicing an Opéra cake, wipe your knife completely clean and re-dip it in hot water before making every single cut.

Nutrition Facts

(Estimated per serving)

• Calories: ~490 kcal

• Total Fat: 34g

• Saturated Fat: 18g

• Cholesterol: 140mg

• Sodium: ~110mg

• Total Carbohydrates: 42g

• Dietary Fiber: 2g

• Sugars: 32g

• Protein: 7g